Italian Pork-Fennel Sausages and Feta

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 2pcs tomato
• 1pcs brown onion
• 4pcs pork and fennel sausages
• 50g mixed salad leaves
• 50g feta
• 15ml olive oil
• 15ml balsamic vinegar
• 10ml sugar

Method

1. Step 1 — Roast sweet potato
   Preheat the oven to 220C, fan-forced. Line 2 oven trays with baking paper. Cut the unpeeled sweet potatoes into wedges and put on a lined tray. Drizzle with 1 tsp olive oil, season with salt and pepper and toss to combine. Roast, turning halfway, for 25 mins or until golden and tender.
2. Step 2 — Roast tomato and onion
   Meanwhile, quarter the tomatoes. Cut the onion into wedges. Put on the remaining lined tray and drizzle with 1 tsp olive oil and 2 tsp balsamic vinegar. Scatter over 2 tsp sugar, season with salt and pepper and toss to coat. Roast for 5 mins.
3. Step 3 — Roast sausages
   Add the sausages to the tray with the tomato and onion. Roast for a further 15 mins or until the onion is tender and the sausages are cooked through.
4. Step 4 — Make dressing
   Combine 2 tsp olive oil and 2 tsp balsamic vinegar in a large bowl and season with salt and pepper. Add the salad leaves and toss to coat.
5. Step 5 — Serve up
   Divide the salad among plates and top with the roasted tomato, onion and sausages. Crumble over the feta. Serve with the sweet potato wedges and enjoy!
6. Step 6 — Make it yours
   If you have any bread rolls or a baguette on hand, this makes the ultimate sausage sub.

Allergens

Sulfit, Milch